Raspberry & White Chocolate Cake

Yummy three layer sponge cake with fresh raspberries and white chocolate chips, with creamy white chocolate buttercream and raspberry jam

Course Dessert

Cuisine British

Keyword Cake

Prep Time 45

Cook Time 40

Decorating time 20

Total Time 1 45

Servings +

Calories 960kcal

Author thebakingexplorer

Ingredients

For the cake

500 g Butter or baking spread softened, unsalted
500 g Caster sugar
2 tsp Vanilla extract
9 Eggs large
500 g Self raising flour
300 g Fresh raspberries
150 g White chocolate chips

For the buttercream

350 g Butter softened, unsalted
700 g Icing sugar
175 g White chocolate melted
2 tbsp Milk

For the filling and decoration

100 g Raspberry jam
16 Fresh raspberries
2 tbsp Freeze dried raspberries
White chocolate curls or grated white chocolate

Metric - US Customary

Instructions

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins that are at least 2" deep
Make the sponge by mixing the butter and caster sugar in a large bowl, ideally with an electric mixer, until fluffy and pale
Add the eggs and vanilla extract, and whisk until fully incorporated
Add the self raising flour and whisk in gently until you can't see any flour anymore
Toss the fresh raspberries and white chocolate chips in a a spoonful of flour, just enough to lightly coat them (this will help them stop sinking), then fold them in gently with a silicone spatula or wooden spoon
Divide the mixture between the tins, use scales for accuracy if you like
Bake them for 35-40 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks
Make the buttercream by mixing together the butter on it's own for a few minutes, then add the icing sugar and milk and mix to combine, then add the melted white chocolate and mix until smooth. You can do this by hand or with an electric whisk. You can add more milk if the buttercream is too stiff
If the cakes have domed on top, level them off with a cake leveller or a knife
Put one of the sponges on your plate or cake stand, and pipe a border of buttercream rosettes around the edge of the sponge. Fill the centre with more buttercream and smooth it out into an even layer, and then add the raspberry jam over the top of the central flat layer of buttercream
Add the second layer and do the same as above
Add the final layer, pipe larger rosettes all around the edge and smaller ones in the centre, then decorate with the fresh raspberries around the edge, and sprinkle the freeze dried raspberries and white chocolate curls all over
Serve immediately, store leftovers in an airtight container in a cool place and eat within 3 days

Video

Notes

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used a baking spread for the cake and unsalted butter for the buttercream.
For details on how to make this into a one or two layer cake, check the notes section of the recipe card.
It is best to use fresh raspberries for this cake, frozen ones can release too much moisture and make the cake soggy.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For a two layer cake, use 335g of butter/caster sugar/self raising flour, 6 eggs, 1 ½ tsp vanilla extract, 200g raspberries and 100g white choc chips. For the buttercream, 230g butter, 460g icing sugar and 115g white chocolate.

For a one layer cake use 175g of butter/caster sugar/self raising flour, 3 eggs, 1 tsp vanilla extract, 100g raspberries and 50g white choc chips. For the buttercream, 115g butter, 230g icing sugar and 55g white chocolate.

Nutrition